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Рецепт Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney
by The Picky Eater

South Indian food has some of my favorite dishes.

My weakness are Dosas, roasted rice crepes served with chutneys made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro, and sometimes with a spicy filling as well.

They take forever to make, and require some pretty snazzy kitchen equipment.

They’re not the healthiest food in the world, but they are oh-so-good

For all of these reasons, I’ve never really attempted to make dosas at home. Whenever we want dosas, we go to Dosa in the Fillmore.

But, since the husband loves these paper thin crepes, I thought I’d try to make a healthified “dosa inspired” dinner – taking some of the classic flavors from South Indian cuisine, and incorporating it into my own Indian flatbread/”dosa” dish.

This recipe was inspired by one I found on The Healthy Green Kitchen, but I’ve made quite a few modifications which I’ve included below.

The Ingredients

The Directions: Step by Step

1) Indian Dosa Pancakes

Note: A dosa recipe made from scratch is on The Healthy Green Kitchen. Instead of making the recipe from scratch, I used Trader Joe’s Whole Grain Flour Tortillas and Shakti Whole Wheat Tandoori Naan. I sprayed them lightly with cooking spray, lined them up on a baking sheet, and put them under the broiler at 350 degrees for about 3-5 min on both sides to make them a nice, crispy/soft base. They turned out great!

2) Curried Chickpea Filling

The Ingredients

The Directions

Blend all ingredients in a food processor until you have a course puree. Taste and adjust seasonings, if necessary.

To ASSEMBLE: Take one of your “dosas” and top it with the curried chickpea mixture. Add the coconut curry sauce and top with 1-2 Tbsp of mint chutney.

Cooking,

dinner,

Healthy,

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Recipes,

Vegetarian